Allergens: Gluten-Free Adaptable | Dairy-Free Option | Nut-Free
Cuisine: Hungarian-Inspired (Eastern Europe)
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This Hungarian Mushroom Soup is rich, earthy, and spiced with sweet paprika. A cozy, satisfying dish that’s naturally nut-free and adaptable for dairy-free and gluten-free diets.

Hungarian Mushroom Soup draws inspiration from the hearty stews of Eastern Europe, particularly Hungary where paprika is a national spice. Mushrooms, abundant in Hungary’s forests, form the base of this creamy and comforting dish. Traditional versions include sour cream and flour, but this recipe is lightened with substitutions and can easily be made dairy- and gluten-free. It’s perfect for cold evenings, offering depth, creaminess, and just the right amount of paprika warmth.

Ingredients (Serves 4)

• 2 tbsp olive oil or butter
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 450g (1 lb) mushrooms, sliced (cremini or button)
• 2 tbsp sweet paprika
• 2 tbsp tamari or soy sauce (use gluten-free if needed)
• 2½ cups vegetable broth
• ½ cup unsweetened plant-based milk or cream
• 1 tbsp lemon juice or vinegar
• Salt & black pepper, to taste
• 2 tbsp chopped dill or parsley, for garnish

Instructions

1. Sauté the Base
   • Heat olive oil or butter in a pot. Add onions and garlic. Cook until soft and fragrant, about 5 minutes.
2. Add Mushrooms & Paprika
   • Stir in mushrooms and cook until they begin to release moisture, 8–10 minutes. Add paprika and soy sauce. Stir well.
3. Simmer & Finish
   • Pour in broth and bring to a simmer. Cook for 15 minutes.
   • Stir in plant milk and lemon juice. Simmer another 5 minutes. Adjust seasoning.
4. Serve
   • Garnish with fresh dill or parsley. Serve hot with crusty gluten-free bread.

Dietary Substitutions & Allergen Swaps

• Dairy-Free: Use oat milk, almond milk, or coconut cream.
• Gluten-Free: Use tamari instead of soy sauce.
• Low-Carb: Reduce onions and use heavy cream or unsweetened coconut milk.
• No Paprika? Try a smoky Spanish paprika or chili flakes for heat.

Chef’s Tips

• Paprika Matters: Use high-quality Hungarian sweet paprika for authentic flavor.
• Creamier Texture: Blend half the soup and return it to the pot.
• Add Heft: Stir in cooked quinoa, barley (not gluten-free), or cannellini beans.

Wine Pairing

Serve with a glass of dry Riesling, Chardonnay, or light-bodied Pinot Noir. For non-alcoholic pairing, try chamomile tea or sparkling apple juice.

Nutrition Facts

Serving Size: 1 bowl (approx. 250g)
Servings Per Recipe: 4

Frequently Asked Questions

Q: Can I freeze this soup?
A: Yes — cool completely and store in airtight containers for up to 3 months.

Q: What mushrooms work best?
A: Cremini, button, or portobello are ideal. For depth, mix in some dried porcini.

Q: Can I use sour cream?
A: Absolutely! Stir in ¼ cup at the end for a tangy richness.

Q: Is this a traditional Hungarian recipe?
A: It’s inspired by Hungarian flavors but adapted to be lighter and allergy-friendly.

🍄🇭🇺 Cozy, creamy, and paprika-spiced — try this Hungarian Mushroom Soup and tag @simplycookingx using #GlobalCuisineSeries to share your creation!